September 22, 2016

FEAST | The Salted Vine Kitchen + Bar x Squamish

The Salted Vine Kitchen + Bar | Squamish, BC

Squamish—(September 13, 2016) Former Araxi Chef de Cuisine Jeff Park and manager/sommelier Pat Allen recently opened The Salted Vine Kitchen + Bar in downtown Squamish just off the Sea to Sky Highway.

The Salted Vine Kitchen + Bar | Squamish, BC

The Araxi veterans are focusing on contemporary Pacific Northwest cuisine, seasonal dishes, local beer/wine, and a dedicated cocktail program (sweet and sour welcome cocktail with muddled blackberries, lemon, and mint, above). The seventy-seat eatery also boasts a twenty-seat patio and full bar.

The Salted Vine Kitchen + Bar | Squamish, BC

On a special visit, we were treated to some Kusshi oysters (with mignonette and horseradish) that were unsurprisingly fresh and smooth.

The Salted Vine Kitchen + Bar | Squamish, BC

Among the more adventurous and unique dishes, the grilled octopus (with gochujang, zucchini, eggplant, peppers, and lotus root) was a pleasantly tasting mishmash of some great flavours.

The Salted Vine Kitchen + Bar | Squamish, BC

This delicious and colourful charcuterie platter (with assorted meats, beets, burrata, pickled mustard seeds, and gherkins) with its well-cured meats and cheeses was more than appetizing and satisfying.

The Salted Vine Kitchen + Bar | Squamish, BC

The theme of sharing plates extended to the entrées where the grilled flat iron wagyu beef (with smoked sea salt and chimichurri), Merguez sausage (with couscous, tomato fondue, sultana raisins, and arugula), and roasted carrots (with spices, yogurt, honey, and almonds) were served side-by-side as a delectable platter. The beef was well-cooked (just rare enough) on top of the savoury sausage with a hint of spice.

The Salted Vine Kitchen + Bar | Squamish, BC

The Salted Vine is a charming upscale but still welcoming dining destination off the Sea to Sky Highway giving travellers and passers by a nice option on the way to or from Whistler.


More | YVArcadeStraight

0 reactions:

Post a Comment